Do you love lemon? How about lemon squares? These lemon squares have been one of my favorite desserts since I can remember. I even have scars from making them (ask me about that story some time). This lemon squares recipe came from my grandma and is the best I have ever had. It’s the perfect balance of sweet & sour. Your lips will pucker and then your mouth will be happy. I have yet to find another that measures up. My husband loves them, too. I have to make them a few times a year, especially in the summer months, to keep him happy. He has lovingly nicknamed them Butter Squares, but I have been able to rectify that, too (read more below on how to make sure your’s aren’t called Butter Squares).
A few notes:
- These are the perfect summertime dessert to accompany an outdoor BBQ.
- The lemon squares are good chilled, but I prefer them a little closer to room temperature.
- 2 cups flour
- 1 cup softened unsalted butter* (do NOT melt)
- 1/2 cup powdered sugar
*You can use salted butter, but beware that people may call them Butter Squares. I prefer 2 sticks of unsalted butter, but in a pinch you can use 1 stick of unsalted butter and 1 stick of salted butter.
- 4 eggs, beaten
- 2 cups sugar
- 1 tsp baking powder
- 5 Tbsp fresh lemon juice (2-3 lemons)
- dash of salt
- Preheat oven to 350° F.
- Sift flour and sugar together in a bowl (I usually put them both in the bowl and combine with a fork).
- Blend in butter with a pastry blender until mixture is crumbly.
- Pat evenly into the bottom of a 9×13 ungreased baking dish.
- Bake for 20 minutes or until crust is a light golden brown.
- While the crust is cooling (but don’t let it cool completely) make the filling.
- Beat the eggs well (I usually beat them til they are a little frothy on top).
- Add the sugar and baking powder to the eggs. Mix well.
- Then add the lemon juice and salt.
- *If you add the lemon juice at the same time as the baking powder, the baking powder won’t mix in as well and the end result isn’t as good.
- Pour over the warm crust and return to the oven. Bake for 20-25 minutes.
- *You will know it is done when the filling doesn’t move anymore and it is light brown.
- Remove from oven, sprinkle with powdered sugar, and let cool. Once cooled, you can store in the refrigerator.
Note: You can cut this recipe in half to make a smaller batch, but trust me, that is pointless.
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